Breakfast Butter Biscuits

I’m excited to transform this classic breakfast butter biscuits recipe into an easy-to-follow article that you and I can enjoy baking together.

Why You’ll Love This Recipe

I love how these biscuits are buttery, flaky, and come together with just a few simple ingredients. I always appreciate a recipe that’s quick yet delivers that satisfying homemade comfort—perfect straight from the oven with jam or butter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour

• baking powder

• sugar

• salt

• cold butter

• milk (or buttermilk)

Directions

1. I preheat my oven to the temperature specified in the recipe card.

2. I whisk together the dry ingredients: flour, baking powder, sugar, and salt.

3. I cut cold butter into small pieces, then work it into the dry mixture until it resembles coarse crumbs.

4. I pour in milk or buttermilk, mixing just until a soft dough forms.

5. I turn the dough out onto a floured surface, gently patting it into a rectangle.

6. I fold the dough a few times to create flaky layers, then pat it out again.

7. I press out biscuits using a cutter, place them on a baking tray, and bake until golden.

8. Optional: I brush the warm biscuits with melted butter for extra richness.

Servings and timing

Since the original doesn’t specify, I found a similar recipe that yields about 12 biscuits, with prep time around 10 minutes and bake time about 15 minutes, so total time roughly 25 minutes.

Variations

• Use buttermilk instead of milk for extra tang and rise.

• Add herbs, cheese, or garlic for savory biscuits.

• Try mixing in whole wheat flour for a nutty twist.

storage/reheating

I store leftover biscuits in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. To reheat, I wrap them in a damp paper towel and microwave for about 20 seconds.

FAQs

How can I make my biscuits extra flaky?

I keep the butter very cold and fold the dough gently—this creates layers that puff beautifully.

Can I use self-rising flour instead?

Yes, you can. If so, I’d skip adding baking powder or salt as it’s already in the flour.

Is buttermilk necessary?

Not necessary, but I love using it for a tangy flavor. If I don’t have it, I use cold whole milk.

How do I cut the biscuits without flattening them?

I press straight down with the cutter and lift it without twisting—that keeps them tall.

Can I make them ahead of time?

Yes. I shape them, chill in the fridge overnight, then bake fresh in the morning.

Conclusion

I find these butter biscuits a delightful addition to any morning or alongside dinner. They’re simple, customizable, and always hit the spot warm from the oven. I hope you enjoy baking (and eating) these just as much as I do!

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